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Ensalada de Bacalao (Cod Fish) Recipe

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This recipe for Ensalada de Bacalao (Cod Fish) is from The Gensler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. dry/salted cod fish sin espina (without bones)
4 white potatoes, boiled and cubed
1 large red onion, sliced
3 tomatoes, sliced
½ green pepper, sliced
½ red pepper, sliced
½ cup Spanish olives
roasted red peppers - sliced
2 Avocados, sliced
garlic powder
salt and pepper to taste

olive oil
1 tsp. white vinegar
3 hard boiled eggs, sliced

Optional: Add any boiled root vegetables you'd like:
yucca, batata, malanga, guineos, platano.
Directions:
Directions:
Rinse codfish and add to a pot of boiling water. Let boil
for 20 min. and drain. Add fresh water and repeat process.
Drain and let cool. Shred into bite size pieces.

Using a large platter, place the fish as a first layer.
Add the other ingredients except for the olive oil, vinegar and
eggs.
Season with garlic powder, salt and pepper.
Combine olive oil and vinegar and drizzle over the salad.
Gently toss to coat with the dressing.
Garnish with eggs and red pimentos.

 

 

 

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